Breakfast Egg Muffins

These low carb/ keto friendly breakfast egg muffin cups are perfect for being on the go and you can make them ahead of time.

Breakfast Egg Muffin Cups

I’ve been really trying hard to make weekdays easier. It’s easy to get caught up in long hours working and coming home EXHAUSTED. Last thing, I want to do is think of what to make and then wait for it to cook. (Hangry Becky is not that patient.). Pizza rolls and tv dinners have saved me a time or two from having to wait for food to cook. (so nutritious right?) By making more than one meal each day, it saves me from having to cook each day. These muffins however take only about 20 minutes and I can have them for breakfast for at least 5 days. Talk about amazing!

Endless Options

The beauty of making these muffins is you can make each one different and make a variety of different egg muffin cups. Make one with all veggies, or one with just meats. Season them how you prefer. Here are some ideas of things to add to your egg muffins.

Recipe Notes

Fill tin with mix-ins first. It should cover 2/3 and then fill rest with eggs. Don't fill cup to the tipy top. You want to leave a little room so that it doesn't overflow. Fill to just above the mixings.

Store in air tight container in refrigerator for up to 5 days. Store in the freezer for up to 3 months.